If you’re looking to spice up Taco Tuesday with a plant-based twist, these Vegan Jackfruit Tacos are a game-changer.

Packed with flavor and perfectly seasoned, the jackfruit is slow-cooked to mimic the texture of pulled pork, making each taco a hearty, satisfying delight. The tender jackfruit, infused with a blend of spices, provides a delicious, smoky base for your tacos.

For the ultimate taco experience, serve them with a side of Guacamole—its creamy, zesty flavor complements the spiced jackfruit beautifully. And don’t forget to pair these tacos with Elote, a Mexican street corn dish that adds a fresh, tangy crunch to your meal.

These vegan tacos are not just delicious; they’re also a fantastic way to enjoy a classic favorite in a more wholesome, plant-based form. Whether you’re hosting a casual get-together or just looking for a delicious weeknight dinner, these tacos are sure to impress.

Table of Contents

Why I Love This Recipe (And You Will Too)

The jackfruit is seasoned to perfection, providing a smoky, savory taste.
Ideal as tacos, but also great in burritos or as a topping for salads.
Simple preparation with ingredients you probably already have.

Give these tacos a try and let me know how they turn out! They’re a flavorful, satisfying addition to any meal, especially when paired with those tasty sides.

Top-down view of warmed corn tortillas being filled with the rich, caramelized jackfruit mixture, ready for tacos, burritos, or enchiladas on a plate.

Easy Vegan Jackfruit Tacos

Jackfruit carnitas are a smoky, spicy plant-based filling perfect for tacos, burritos, or bowls. With rich flavors from sautéed onions, garlic, and spices, this is a satisfying and flavorful dish!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine mexican-inspired

Servings 4

Calories 202 kcal

Equipment

Kitchen towel
Knife and Cutting Board
Large sauté pan
Measuring spoons and cups
Mixing spoon

Ingredients

2 tablespoons avocado oil or preferred oil
1 small onion finely diced
3-4 cloves garlic minced
1 tablespoon tomato paste
2 14- ounce cans young jackfruit in water or brine. Rinsed and drained well
1 teaspoon cumin
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon smoked paprika
½ teaspoon sea salt more to taste
¾ cup vegetable broth
8 Corn tortillas

Instructions

Drain and thinly slice the jackfruit, wring it out in a kitchen towel to remove as much moisture as possible.
Heat 1 tablespoon of oil in a large pan. Sauté onion, garlic, and jalapeño over medium heat for 5-6 minutes until golden and fragrant.
Add the jackfruit and soy sauce, cook on low heat for 3-5 minutes to let excess moisture evaporate.
Once dry, add salt, sugar, chili powder, cumin, oregano, and smoked paprika. Stir-fry with the remaining oil until jackfruit caramelizes and deepens in color.
Taste and adjust seasoning. Optionally, add cayenne or lime juice.
Use as filling for tacos, burritos, enchiladas, or bowls.